"Dried morel mushrooms - or other dried wild mushrooms like porcini, available in the produce section of better grocery stores or online - can make a very savory addition to the spice cupboard. Simply grind them into a powder in a clean coffee grinder or blender, and then use them in delicious concoctions like this one." - Judith Fertig

2 tablespoons sugar

1 tablespoon kosher salt

5 large cloves garlic, minced

1 tablespoon red pepper flakes

1 tablespoon freshly ground black pepper

¼ cup dried morel mushrooms, ground to a powder in a coffee grinder

¼ cup canola oil

4 (1-inch) boneless rib-eye steaks

For the grilling paste, mix the sugar, salt, garlic, red pepper flakes, black pepper, morel powder and oil together in a small bowl until it forms a paste. Slather the steaks with the paste and let marinate at room temperature for at least 30 minutes. Meanwhile, prepare a medium-hot fire in your grill. Grill the steaks for 3 minutes per side, turning once, for medium-rare. Serves 4.

For the dressing, combine the cheese, cream, mayonnaise, buttermilk, oil, Worcestershire, hot sauce and shallot in the work bowl of a food processor and process until smooth and creamy, about 15 seconds. Season with salt and pepper to taste and transfer to a small bowl. For the salad, arrange each lettuce quarter, cut side up, on a salad plate. Spoon the dressing over each wedge and garnish with the bacon, tomatoes and scallions. Season with black pepper to taste. Makes 4 servings.

1½ cups (3 sticks) unsalted butter, softened

3 cups granulated sugar

7 large eggs

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon fine kosher or sea salt

1 tablespoon instant espresso powder dissolved in ¼ cup hot water

1 cup buttermilk

Confectioners' sugar, for dusting

Preheat oven to 325 degrees, flour a 10-inch Bundt or tube pan, and set aside. Cream the butter and sugar together in a large bowl using a stand mixer until the mixture turns white, about 5 minutes.* Beat in the eggs, one at a time, then the vanilla. Sift the flour, cocoa, baking powder and salt into a medium bowl. Mix the coffee mixture with the buttermilk in a cup. Alternate adding one-third of the dry ingredients with a portion of the buttermilk mixture to the butter mixture until you have a smooth, thick batter. Spoon the batter into the prepared pan. Bake for 65 to 70 minutes, or until a cake tester inserted near the center comes out clean. Let cool on a wire rack for 20 minutes, then turn out of the pan and place on a serving plate. Dust with the confectioners' sugar after the cake has completely cooled. Makes 1 Bundt cake to serve 24. Variation: For loaf cakes, grease and flour three 9 x 5-inch loaf pans. Fill three-quarters full. Bake for 65 to 70 minutes. Let cool. For cupcakes, line cupcake pans with 36 liners. Fill three-quarters full. Bake for 25 to 27 minutes. Let cool. Frost with Cocoa Mocha or Peanut Butter Frosting (recipe follows).

*Kitchen Ade note: For a velvety texture, be sure to cream mixture for the full 5 minutes.

COCOA MOCHA FROSTING

½ cup (1 stick) unsalted butter

¼ cup unsweetened cocoa powder

½ cup freshly brewed dark roast coffee, such as French roast or espresso

1 teaspoon vanilla extract

6 cups confectioners' sugar

Melt the butter in a large saucepan over medium heat. Whisk in the cocoa until you have a smooth paste. Whisk in the coffee and bring to a boil. Remove from the heat and whisk in the vanilla and confectioners' sugar, 1 cup at a time, until you have a smooth frosting. Makes 3 cups.

PEANUT BUTTER FROSTING

4 tablespoons (½ stick) unsalted butter

1 cup creamy peanut butter

1 teaspoon vanilla extract

4 cups confectioners' sugar

Melt the butter in a large saucepan over medium heat. Continue to cook until the butter starts to brown, about 5 minutes. Watch carefully and let the butter get to a medium brown color, and then remove from the heat. Whisk in the peanut butter and vanilla until you have a smooth paste. Whisk in the confectioners' sugar, 1 cup at a time, until you have a smooth frosting. Makes 3 cups.

Want to try this cake?

With 48 hours notice, Kitchen Ade will bake it for you. Contact Joyful Palate Catering for ordering information at 422-0435.